Dessert
Mixed berry cobbler
A cobbler topping is meant to be craggy and uneven rather than smooth, which suits almond flour perfectly — it cannot be rolled and it was never supposed to be.
6gnet carbs
38gfat
9gprotein
400kcal
Per serving55 minServes 6
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Ingredients
For the whole dish · serves 6
- Mixed berries13 oz
- Almond flour5½ oz
- Butter3 oz
- Powdered erythritol2½ oz
- Heavy cream4 fl oz
- Egg3
- Lemonthe zest of one
- Sea salta good pinch
Method
6 steps · 55 minutes
- Toss the berries with a third of the erythritol and the lemon zest and let them sit 15 minutes to draw out some juice.
- Rub the cold butter into the almond flour with your fingertips until it looks like coarse crumbs.
- Bind with the egg and cream into a soft, sticky dough. It will be far too soft to roll and that is correct.
- Drop it over the fruit in rough spoonfuls with gaps between them. A sealed lid traps steam and the topping never sets.
- Thirty-five minutes at 350F until the topping is firm and the fruit is bubbling up through the gaps.
- Let it stand 15 minutes. Straight from the oven the fruit is molten and will burn anyone who does not wait.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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